Blackened Redfish
A classic Cajun specialty featuring tender redfish fillets coated in a bold spice blend and seared in a cast-iron skillet. The result is a smoky, spicy crust with a flaky, moist interior. Ready in under 20 minutes!
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Spice Blend and Fish
- b.In a shallow dish, thoroughly combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
- c.Melt the unsalted butter in a separate shallow dish.
- d.Pat the redfish fillets completely dry with paper towels. This is crucial for achieving a perfect crust.
- 2
Step 2
- a.Coat the Fillets
- b.Working one fillet at a time, dip it into the melted butter, ensuring both sides are fully coated.
- c.Immediately transfer the buttered fillet to the spice dish. Press the spice blend firmly onto both sides of the fish, creating a thick, even coating.
- 3
Step 3
- a.Heat the Skillet
- b.Place a large cast-iron skillet over high heat. It is essential to get the skillet extremely hot. Heat it for 5-7 minutes, or until you see faint wisps of smoke rising from the surface.
- c.Ensure your kitchen is well-ventilated by opening windows and turning on an exhaust fan. This process will create significant smoke.
- 4
Step 4
- a.Sear the Redfish
- b.Add about 2 tablespoons of the remaining melted butter to the hot skillet. It should sizzle and brown almost instantly.
- c.Carefully place two seasoned fillets in the skillet, leaving space between them. Do not overcrowd the pan.
- d.Sear for 2-3 minutes per side. The spices will char and form a dark, flavorful crust. The fish is cooked through when it's opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
- e.Remove the cooked fish to a clean plate. Repeat the process with the remaining butter and fish fillets.
- 5
Step 5
- a.Serve Immediately
- b.Serve the blackened redfish hot from the skillet with fresh lemon wedges on the side for squeezing over the top. This adds a bright, acidic contrast to the rich, smoky spices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ventilation is key! The blackening process creates a lot of smoke. Open windows and use your kitchen's exhaust fan on its highest setting.
- 2A cast-iron skillet is non-negotiable for this recipe. It retains high, even heat, which is essential for creating the signature crust without overcooking the fish.
- 3Patting the fish completely dry is a critical step. Any moisture will steam the fish instead of searing it, preventing a good crust from forming.
- 4Don't be afraid of the dark color. The 'blackened' crust comes from the toasted spices and milk solids in the butter, not from burning the fish.
- 5Cook in batches to maintain high heat in the skillet and ensure each fillet gets a proper sear.
- 6Serve with classic Cajun sides like dirty rice, maque choux (creamed corn), or a simple green salad with a vinaigrette.
Adapt it for your goals.
Fish Substitution
If redfish is unavailable, this recipe works wonderfully with other firm white fish like mahi-mahi, catfish, snapper, grouper, or even chicken breasts sliced thinly.
Spice Level AdjustmentSpice Level Adjustment
Easily control the heat by increasing or decreasing the amount of cayenne pepper. For a milder version, reduce to 1/4 teaspoon or omit it entirely. For extra heat, add a pinch of ghost pepper powder.
Herbaceous BlendHerbaceous Blend
For a more herb-forward flavor, increase the amount of dried thyme and oregano, or add 1/2 teaspoon of dried rosemary to the spice mix.
Why this is on our healthy list.
Excellent Source of Lean Protein
Redfish is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
Rich in Omega-3 Fatty Acids
This dish provides beneficial omega-3 fatty acids, known for their anti-inflammatory properties and their role in supporting heart and brain health.
Antioxidant-Rich Spices
The spice blend, particularly paprika, oregano, and thyme, is loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
A single serving of this Blackened Redfish (one 6oz fillet) contains approximately 350-400 calories, primarily from the fish and the butter used in cooking.